This is no ordinary tomato tart. If you want an early reminder of what summer tastes like, we recommend making this lovely tart. Gilles Aubert from Au Fil De L’Aire provided the recipe for us, after we tasted the delicious tart last week. It’s made in an upside-down way, where you put the pastry on top, and then tip it over to serve.
Serves 4 people
1 pack of puff pastry (or make it fresh if you are a purist)
4 fresh tomatoes
1 dried tomato
1 small courgette
1 clove of garlic
Thyme or herbes de Provence
½ teaspoon of sugar
Prepare the tomatoes by plunging them in boiling water, cool, peel and de-seed.
Cut the fresh tomatoes and dried tomato into small cubes.
Cut the courgette into small squares.
Chop the onion and garlic.
Brown the onion and garlic with the olive oil, add the courgette, cover, and sweat over a low heat, stirring regularly, without browning the courgette.
Add the fresh and dried tomatoes, sugar, spices, herbs, salt and pepper.
Gently simmer for 20 to 30 minutes.
Put one or two spoons of breadcrumbs in if the preparation is too liquid.
Leave to cool.
Grease 4 small tart tatin moulds with olive oil, fill with the tomato mixture.
Cut 4 rounds of puff pastry and place on top.
Finish cooking in an oven at 200 ° for 20 to 30 minutes, just enough to cook the pastry.
Remove from dish and serve.
You can see Gilles’ daily menu on Facebook here.